From About.com Home Cooking. Peach sorbet gets a festive edge by the addition of champagne. You can cut the preparation time by using frozen peaches. If you do not have champagne, try substituting sparkling apple or white grape juice. This recipe is designed for an ice cream machine.
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- 1Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water.
- 2Peel the peaches; halve them and remove the pits.
- 3Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.
- 4In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat.
- 5Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes.
- 6Strain the syrup into the peach puree and blend well.
- 7Add the champagne, the lemon juice, and the remaining 1 teaspoon lemon zest. Stir Well.
- 8Refrigerate until chilled.
- 9Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
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Nutritional Facts for Peach and Champagne Sorbet
Serving Size: 1 (991 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 809.6
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 9.4 mg
- Total Carbohydrate 173.1 g
- Dietary Fiber 10.9 g
- Sugars 159.7 g
- Protein 6.5 g